VF - Fusilli Verde with Mushrooms and Cream

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Fusilli Verde with Mushrooms and Cream

 

Recipe By :Rose Elliot

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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12 ounces fusilli verde

1 onion -- chopped

3 tablespoons olive oil

1 garlic clove -- crushed (minced)

12 ounces button mushrooms -- wiped and sliced

1 tablespoon cornstarch

8 ounces soy cream

salt and freshly ground black pepper

freshly grated nutmeg

 

Fry the onion gently in 2 tablespoons of the olive oil for 10 minutes, until it

has softened.

 

Add the garlic and mushrooms and cook for 15-20 minutes, until all the liquid

has disappeared.

 

Stir in the cornstarch, cook for a minute or two, then add the soy cream and

stir until thickened. Cook gently for 2 minutes, then from the heat and season

with salt, pepper, and freshly grated nutmeg.

 

A little while before the end of the cooking time for the sauce, bring a large

panful of water to boiil. Add the pasta, stir, then let the pasta boil,

uncovered, for 7-10 minutes, or until it is just tender.

 

Drain the pasta and return it to the still-warm saucepan with some salt. Either

add the mushroom mixture to the pasta and mix, or just toss the pasta in the

remaining tablespoonful of olive oil then serve it on warmed plates and spoon

the sauce over it.

 

Source:

" Vegan Feasts "

Copyright:

" Rose Elliot 1997 "

 

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Per Serving (excluding unknown items): 129 Calories; 10g Fat (68.8% calories

from fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 5mg

Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0